OFF THE COB TORTILLA CHIPS RECIPES

Steps:

• Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
• While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
• Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

Steps:

• Heat a burner of a gas stove over high heat. Place the poblano pepper directly over the flame. Using tongs, rotate 3 to 4 times until charred all over, about 8 to 10 minutes. Remove from the heat and place in a bowl covered with plastic wrap. Let rest for 10 minutes. Remove from the bowl and rub the pepper all over with a paper towel to remove as much of the charred skin as possible (don't worry if a little charred skin is left on the pepper!) Remove the stem and seeds and chop up the flesh. Transfer to a medium bowl.  Meanwhile, bring a large pot of water to boil over high heat and season generously with salt. Add the ears of corn and boil for 3 minutes. Remove the corn from the pot and let it cool to room temperature. Slice the kernels off the cob and add them to the bowl with the poblano peppers.  Add the jalapeño, onion, cilantro, lime and lemon juice, kosher salt and black pepper.  Mix well to combine. Serve with tortilla chips.